Ice, Ice, Baby
Written By Michelle Kennedy
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If there's one thing I hate doing in the summer, it's spending time in the kitchen. But I'm willing to spend a bit of time in there with the promise of a little frozen something later on. If you don't have ice-pop molds, you can use small paper cups. Place filled cups on a plate, stretch tin foil across the tops, poke Popsicle sticks through the foil into the cups, and freeze for at least four hours.
Recipes:
Creamy Orange Dream
Makes 6 to 8 pops
Brings to mind a Creamsicle from the ice cream truck, only it's healthier.
1 cup plain yogurt
1 (12-ounce) can partly thawed orange juice concentrate
2 teaspoons vanilla
Stir together all ingredients in a large bowl, then pour into molds and freeze.
Watermelon Ice
Makes 4 to 5 pops
You can use a food processor or blender — or just give the kids a spoon and a potato masher; it'll be a little lumpier, but still good.
2 1/2 cups cubed seedless watermelon
1/4 cup sugar
Blend watermelon and sugar until chunky-smooth, then pour into molds and freeze.
Blueberry Ice
Makes 6 to 8 pops
Okay, it takes some time at the stove, but the intense flavor is worth it.
2 cups (1 pint) fresh blueberries
1/2 cup sugar
1 cup water
1 teaspoon lemon juice


